Black rice with cuttlefish and garlic mayonnaise

Arroz negro con sepia y mahonesa de ajo

Rice is not a complicated dish to prepare but there are several things that we have to take into account so that the result is spectacular.
The first is to have fresh, quality ingredients and the second is to make a good broth or fumet.
If you prepare a homemade fumet you can load it with flavor. For a recipe like this you can use up to almost 1 kilo of fish for soup with a leek, water and a splash of oil, it will only need to cook for 20-25 minutes and you can start with cold water or to increase the flavor, fry first. and then cook.
You can add seafood, its skins and fry to extract all the juice later. When finished, pass through a fine mesh strainer so that no residue remains. A wonderful rice will come out.

For 4 people
Total time: 40 minutes

For the rice with cuttlefish:
Extra virgin olive oil
1 green pepper cut into small pieces
2 cloves of garlic
600 g cuttlefish cut into 1.5-2 cm squares
300 g bomb rice
2 tablespoons crushed tomato
2 bay leaves
Salt to taste
1 liter of hot fish broth or fumet
2 sachets of squid ink
2 sprigs of fresh parsley, chopped
For the garlic mayonnaise:
100-200 ml mild olive oil
2 cloves of garlic
1 egg M
A few drops of lemon juice
Salt to taste
You will need a paella to cook: Paella Pan Solid + by Monix


  1. For the rice with cuttlefish: Put the paella on the heat and pour a good splash of extra virgin olive oil. Add the finely chopped pepper and sauté over medium heat. When it is soft, add the crushed garlic and stir. -You can reserve the sauce until after cooking the cuttlefish or continue cooking carefully so that it does not burn.
  2. Add the cuttlefish and sauté over medium heat for about 8-10 minutes. Meanwhile, add the broth or
    fumet in a pot and heat and add the two envelopes of squid ink, stir and set aside.
  3. Add the rice and sauté for 2 minutes. Then add 2 tablespoons of crushed tomato and mix.
  4. Add the hot broth little by little and stir. Pour in broth as it is absorbed until it is all used. We will cook for about 8 minutes over medium-high heat and another 8 minutes over medium heat.
  5. Check the salt level, add the chopped parsley on top of the rice and let it rest covered with a cloth for 5 minutes.
  6. For the garlic mayonnaise: Place the garlic, egg and oil in the blender glass. Place the blender on the base or floor and begin to blend without lifting it. When everything is mixed, you can blend up and down and add salt and drops of lemon juice - the more oil, the denser it will be.
  7. Serve the rice with the garlic mayonnaise on individual plates.
    To let the rice rest, cover with a cloth. To avoid staining the cloth or touching the food, place a large colander or ladles on the rice. If you have mayonnaise in the fridge and you don't want to make it by hand, simply add some garlic and blend with a blender.

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